Indonesian Chilli Chicken
Bring bold, exotic flavors to your table with this irresistible Indonesian Chilli Chicken recipe! Perfectly tender, bite-sized chicken thighs are infused with a harmony of fiery red chillies, aromatic garlic, and zesty grated ginger. A rich sauce made from soy sauce, the signature sweetness of kecap manis, and a splash of tangy lime juice envelops the chicken, while optional bird’s eye chillies add an extra punch for spice lovers. Quick to prepare in just 45 minutes, this dish is elevated with fresh garnishes of scallions and coriander, making it as vibrant as it is flavorful. Serve it over steamed rice or noodles for a delicious Southeast Asian meal that’s sure to impress. Perfect for lovers of spicy, savory Indonesian cuisine!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 500 grams Chicken thighs, boneless and skinless
- 5 pieces Red chillies, finely chopped
- 4 pieces Garlic cloves, minced
- 1 medium Red onion, finely sliced
- 1 tablespoon Ginger, grated
- 3 tablespoons Soy sauce
- 2 tablespoons Kecap manis (sweet soy sauce)
- 2 tablespoons Lime juice
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 2 pieces Scallions, chopped
- 2 tablespoons Fresh coriander leaves, chopped
- 2 pieces Bird’s eye chillies (optional, for extra heat)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a large wok or frying pan, heat the vegetable oil over medium heat.
Add the red onion, garlic, ginger, and red chillies to the pan. Sauté until fragrant, about 2-3 minutes.
Increase the heat to high, add the chicken, and stir-fry until it starts to brown, about 5-7 minutes.
Reduce the heat back to medium. Add the soy sauce, kecap manis, lime juice, salt, and sugar. Mix well to coat the chicken.
Cook for another 5-7 minutes, stirring occasionally, until the chicken is fully cooked and the sauce thickens.
If using bird’s eye chillies for extra heat, finely chop them and add them to the pan during the last couple of minutes of cooking.
Turn off the heat and garnish the dish with chopped scallions and fresh coriander leaves.
Serve hot over steamed rice or alongside noodles for a complete meal.
Nutrition Facts
Calories |
325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1260 mg | 55% | |
| Total Carbohydrate | 14.3 g | 5% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 7.4 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 524 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
